8 lb. corned-beef brisket
2 med. onions, peeled and quartered
2 bay leaves
1 tsp. salt
10 whole black peppers
1 clove garlic
4 whole cloves

GLAZE:

1/2 c. dark corn syrup
1 tbsp. prepared mustard

1. Day before serving: Put brisket in large kettle; cover with cold water.

2. Add onions, bay leaves, salt, black peppers, garlic and cloves. Bring to boiling.

3. Reduce heat and simmer, covered, about 4 hours or just until corned beef is fork-tender.

4. Remove corned beef from cooking liquid. Cool completely. Refrigerate, covered, overnight.

5. Next day, make Glaze: In small saucepan, combine corn syrup and mustard.

6. Bring to boiling over medium heat, stirring constantly. Reduce heat, and simmer, uncovered 10 minutes, stirring occasionally. Remove from heat; let cool.

7. Trim excess fat from corned beef and place meat on rack in broiler pan. Brush top and sides with some of the glaze.

8. Run under broiler, 5 or 6 inches from heat, 10 minutes; brush several times with remaining glaze.

9. Let corned beef cool. Refrigerate until ready to serve. Makes 12 servings.